New Hampshire Fair Fried Dough
Pillowy yeasted dough stretched thin and deep-fried until puffed and golden, then dusted with powdered sugar or drizzled with cinnamon sugar and butter, a beloved fair midway treat.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Deep fryer or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14
- carbs
- 42
- protein
- 5
- calories
- 310
Instructions
- 1
Whisk the flour, yeast, sugar, and salt together in a large bowl.
- 2
Stir in the warm milk and 2 tablespoons of oil until a soft dough forms.
- 3
Knead the dough for 5-7 minutes until it feels smooth and stretchy.
- 4
Place the dough in an oiled bowl and cover it. Let it rise until doubled, about 1 hour.
- 5
Divide the dough into 8 pieces. Gently stretch each piece into a flat, uneven circle by hand.
- 6
Heat oil in a deep fryer or heavy pot to 365°F.
- 7
Fry the dough pieces 1 or 2 at a time. Cook until puffed and golden, about 1-2 minutes per side.
- 8
Drain on paper towels. Dust immediately with powdered sugar or cinnamon sugar.
- 9
Serve hot.
Chef's tips
Stretch the dough gently with your hands instead of using a rolling pin. This keeps the dough light and full of air pockets.
Storage
Best eaten immediately; does not store well.
Reheating
Not recommended; fried dough is meant to be eaten fresh and hot.
Common mistakes to avoid
- •Frying in oil that is too hot, which browns the outside before the inside cooks through.
- •Stretching the dough too thin, which makes it tear.
Serving suggestions
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